Herb Butter

Herb butter is a versatile flavour booster: a round of it melts on a hot steak, on grilled fish or on fresh bread, giving a fresh-herb aroma.

1. Take the butter out of the fridge ahead of time and let it come to room temperature – herbs cannot be worked into cold butter.

2. In a bowl beat it fluffy with a fork.

3. Chop the parsley and the chives very finely, and crush the garlic to a pulp.

4. Mix everything into the butter, and season with lemon juice, salt and freshly ground pepper.

5. Spoon it onto cling film, shape it into a log, and twist the two ends closed like a sweet wrapper.

6. Chill it for at least 2 hours to set, then serve it cut into rounds.

Tip: The log keeps in the freezer for 3 months – always cut off only as much as you need.